Are you a sucker for a good soup? Look no further than this article! We’ll share the helpful tips you need to make the most flavorful, creamy butternut squash soup ever! I’m telling you, this recipe rivals even the best restaurants out there! By the end of this article, you won’t need to ask the question: Do you need to peel butternut squash for soup. You’ll be halfway to pro soup maker by the end! Ready?
What is Butternut Squash?
Butternut Squash is a seasonal vegetable that appears in grocery stores around October through January. It is pale orange in color and roasty and nutty in its taste. Hence, the name butternut squash! It pairs well with a variety of recipes because of its mild taste that can be adapted to suit many flavors. However, it’s most now for its delicious soup that can be found in homes and restaurants in America throughout the fall season.
How to cook a butternut squash?
Cooking butternut squash is easy. Cutting it? Not so much. Peeling it? No need! Thankfully, you only need to cut butternut spuash in half and roast it in the oven. Peeling butternut squash would be really time-consuming. Plus, we need the skin intact to act as a sort of boat or container for all that roasted flesh to be scraped out of it after it’s been roasted. All you need to do is line a baking sheet with foil. Why? To help in clean up, that’s all!
Next, place your butternut squash on a sturdy cutting board. I trust my Boos block cutting board and have for years. Every cut I make on it is one I can trust not to slip and slide around. Check out the very same cutting board I used for this recipe here.
Then, with a very sharp, large knife, like a Santoku, cut your squash in half lengthwise (long ways). Be very careful not to bring the blade towards you. If it gets stuck, sometimes I have to pound the stuck squash down on the board a few times. This helps push the knife further into it without much effort. If that doesn’t work, you’ll need to remove the knife carefully and turn the squash over and cut again from the un-cut side. Believe me, this is the hardest part of this recipe.
After it’s cut, slather the flesh with melted butter using a silicone brush. Last, season it generously with salt and pepper. It needs the seasoning so it’s okay to lay it on heavy here. Roast the two halves on the baking sheet for almost 1 and 1/2 hours at 450 degrees Fahrenheit. You will love the smell of it wafting through your house! If your hose didn’t feel like fall before you started, it will after!
It’s cooked, now what?
You’ve taken your golden and roasted butternut squash out of the oven, but now what? Let it cool down for about 20 minutes. You’ll need to scoop out every last morsel of that delicious roasted orange flesh, and we don’t want any burned fingers! When it’s cool enough to handle, take a large metal serving spoon (if you have one, any spoon will do, though) and begin to scrape out the flesh into a bowl. Try to get every bit without getting any pieces of the skin. The skin is hard and leathery and it is not appetizing at all. Once you have all the flesh scooped out, it’s soup time!
Making the soup
Prepare 2 green apples, peeled and diced, 4 scallions, chopped, and 1 garlic clove, minced. Grab a large metal pasta pot or a dutch oven and put it on the stove over medium heat. Drizzle about 2 tablespoons of olive oil and let it come up in temperature. Toss in the chopped ingredients and cook for a few minutes. Put dried sage and a tablespoon of flour over the cooked ingredients. Then, pour in the vegetable stock and put the butternut squash in. Stir to combine. Add salt and pepper to taste.
Let it simmer a good 30 minutes on low. When it’s cooked down some and the flavors have come together, it’s time to grab your immersion blender. Turn off the heat and blend until smooth. Add the heavy cream and stir. Doesn’t it smell heavenly?! Don’t forget to taste it to see if it needs more salt.
Serve this soup with some crusty bread and you’ve got yourself a hearty meal on a cold, autumn day. And it wasn’t even hard! Homemade soup tastes SOOO much better than store-bought. You’ll be hooked on making your own soup from now on! Like this soup? Try our delicious homemade chicken noodle soup.
So, now you know the exact steps to cook butternut squash and make delicious butternut squash soup, too! The good news is you don’t need to peel the squash for soup-making! I hope you enjoy this soup. Tell us about it in the comments and share this recipe with other cooks who are always on the hunt for an easy, but delicious meal!
Butternut Squash sqoupCourse: DinnerCuisine: AmericanDifficulty: Easy
1 butternut squash
2 green apples, peeled and diced
4 scallions, chopped
1 garlic clove, minced
4 cups vegetable broth
1 cup water
1/2 cup heavy cream
1 tablespoon dried sage
Salt and pepper to taste
1/4 cup melted butter
1 tablespoon flour
2 tablespoons olive oil
- Cut butternut squash lengthwise and brush with melted butter. Season with salt and pepper. Place on foil-lined baking sheet.
- Bake in 450 degree oven for 60-90 minutes. Remove from oven, let cool.
- Scoop out flesh, Set aside.
- In large pot or dutch oven, heat 2 tablespoons olive oil. Cook onions, apples, and garlic for 3 minutes. Add sage and flour. Cook 2 minutes. Pour in vegetable broth and squash. Simmer on low for 30 minutes.
- Remove from heat. Using immersion blender, blend ingredients in pot until smooth. Add cream. Stir.
- Serve hot.
- Top soup with pepita seeds or sunflower seeds to add a crunchy texture.
- Can use fresh sage leaves in place of dried sage.